Caramelized Pear-Spinach Salad With Pomegranate Seeds

8
Servings
45m
Prep Time
0m
Cook Time
45m
Ready In


"Caramelizing the pears just adds a new dimention to this kind of salad. I used Asian pears because they are firmer and hold up better when sautéing. Also, the origional recipe did not call for sugar in the dressing, but I felt it was way too tart so I kept adding sugar, teaspoon by teaspoon, until I got the right taste. My guests were very complimentary."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (211.9 g)
  • Calories 215.2
  • Total Fat - 11 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 15.5 mg
  • Sodium - 227.6 mg
  • Total Carbohydrate - 27.7 g
  • Dietary Fiber - 5.2 g
  • Sugars - 19.2 g
  • Protein - 5.4 g
  • Calcium - 183.5 mg
  • Iron - 1.4 mg
  • Vitamin C - 43.5 mg
  • Thiamin - 0.1 mg

Step 1

Place all dressing ingredients in small jar; shake to blend.

Step 2

Place pears in large bowl; sprinkle with 2 tablespoons lime juice. Drain excess juice. Toss with 1/4 cup sugar.

Step 3

Melt butter in large skillet over medium-high heat. Add pears; cook 5 to 6 minutes or until caramelized on both sides.

Step 4

Toss spinach with enough of the dressing to lightly coat. Top each serving with 4 pear slices, 2 tablespoons goat cheese and 1 tablespoon pomegranate seeds.

Tips & Variations


No special items needed.

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